1/2 c. sugar
1/2 c. chopped nuts
1 tbsp. butter, melted
1 tsp. cinnamon
1 1/2 c. brown sugar, packed
1/2 c. shortening
1 egg
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. dairy sour cream
2 c. rhubarb, cut into 1/4-1/2 inch pieces

Mix sugar, nuts, butter and cinnamon until crumbly. Set aside. Cream together brown sugar, shortening and egg thoroughly. Stir together flour, soda and salt; add to creamed mixture, alternately with sour cream. Stir in rhubarb.

Turn into greased and floured 13 x 9 x 2 inch baking pan (preferably, glass). Sprinkle with reserved topping. Bake 45-50 minutes at 350 degrees. Serve warm or cold with ice cream or whipped topping.